Corned Beef & Cabbage Turnovers

If you’re looking for recipes to make with leftover corned beef, these Corned Beef Cabbage Turnovers are the perfect recipe! Corned beef and cabbage are baked inside puff pastry and served with a Dijon dipping sauce.

What can you do with Leftover Corned Beef?

Should you have any corned beef left over from St. Patrick’s Day, do yourself a favor and make Corned Beef and Cabbage Turnovers. I always intend to serve them as an appetizer, but they are so filling that they turn out to be dinner instead.

Corned Beef & Cabbage Turnovers

What do you do with your leftover corned beef after St. Patrick's Day? You should use it up to make some of these turnovers. We used them as heavy appetizers, which turned out to be dinner!

Ingredients:

2 tablespoons canola oil

1 medium sweet onion, finely chopped (about 1 cup)

4 cups coleslaw mix (12 ounces of shredded cabbage & carrot)

1/2 pound cooked corned beef, chopped finely

salt and pepper, to taste

2 sheets (one 17.3-ounce package) frozen puff pastry, thawed

1 large egg

1/2 cup mayonnaise

2 tablespoon Dijon mustard

Directions:

Preheat oven to 375 degrees F. Line one large baking sheet with parchment paper.

In a large skillet, heat oil over medium heat. Add onion and sauté until translucent, stirring occasionally, about 5 minutes. Add coleslaw mix and sauté until mixture is wilted, stirring occasionally, about another 5 minutes. Stir in corned beef, salt and pepper and set aside. Let cool.

Lightly flour a surface and rolling pin. Roll out thawed sheet of puff pastry to even out and seal seams. Cut out 9 (2 3/4 -inch) squares from each sheet. Scoop a rounded tablespoon of filling into the center of 9 puff pastry squares. Rub edges of each square with water. Place another square in your hands, stretch it slightly, and then place it on top of the filling to cover (like a ravioli). Use a fork to press the edges together and seal. Continue until all nine squares have been covered and sealed.